Instant Pot® Vegan Lentil Soup

• 2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 1 1/2 cups red lentils
• 1 (28 ounce) can diced tomatoes
• 4 cups vegetable broth
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and celery and cook until tender, about 3 minutes. Combine lentils, diced tomatoes, vegetable broth, garlic, thyme, salt, paprika, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve in bowls and sprinkle with parsley.

olive oil, yellow onion, carrots, stalks celery, red lentils, tomatoes, vegetable broth, garlic, thyme, kosher salt, paprika, black pepper, parsley

Taken from www.allrecipes.com/recipe/264266/instant-pot-vegan-lentil-soup/ (may not work)